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Instant Pot Ratatouille
This classic French recipe is loaded with beautiful summer veggies cooked to perfection.
Course
Main Course
Cuisine
French
Keyword
eggplant, mushrooms, Ratatouille, zucchinis
Prep Time
5
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
15
minutes
minutes
Servings
6
Calories
85
kcal
Author
Corrie
Ingredients
2
tablespoon
olive oil
2
zucchinis
sliced
1
Japanese eggplant
peeled and sliced
1
small onion
thinly sliced
1
bell pepper
diced
2
medium potatoes
peeled and diced
8
oz
mushrooms
sliced
3
tablespoon
tomato paste
2
garlic cloves
minced
1
teaspoon
basil
1
teaspoon
oregano
⅛
teaspoon
dried pink pepper flakes
¼
cup
water
salt and pepper
to taste
Parmigiano-Reggiano cheese
for serving
Instructions
In a bowl, mix all the vegetables with oil, water the spices.
Arrange all the vegetables in the cooking pot in repeated layers.
Close the lid and cook on high pressure for 5 minutes.
When cooking time is complete, do a quick pressure release.
Open the lid, add shredded cheese on top and serve :)
Nutrition
Calories:
85
kcal
|
Carbohydrates:
9
g
|
Protein:
3
g
|
Fat:
5
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Sodium:
73
mg
|
Potassium:
508
mg
|
Fiber:
3
g
|
Sugar:
6
g
|
Vitamin A:
889
IU
|
Vitamin C:
41
mg
|
Calcium:
27
mg
|
Iron:
1
mg